It’s cliché to say a chef embraces farm-to-table, but David Kinch has been a pioneer in developing vegetable-centric, contemporary California cuisine. Utilizing the bounty of Golden State produce, he’s inspired by the region, making dishes like Tidal Pool that mimics the rocky coasts of the Bay Area. It’s a rich broth that poaches a raw slice of foie gras and is accompanied by uni, butter clams, mussels, oyster, pickled kombu, toasted nori, and shitake mushrooms. His influence continues around California, with alums opening their own outstanding restaurants, like James Syhabout of two-Michelin-starred Commis in Oakland, Jeremy Fox of Rustic Canyon in Santa Monica, and Josef Centeno of PYT in Los Angeles.